You’ve been eating cheese and biscuits all wrong

So we’ve stumbled into the no-man’s land of sofa naps, muddy walks and 80s film binge-watching between Christmas and New Year.

Naturally this is also the time to get well and truly into the magnificent cheeseboard Mum bought before Christmas but you weren’t allowed to touch, despite the fact no one had room for the smallest slither of Brie on December 25.

But wait.

Before you go cramming that crumbly Stilton into your gob you might want to know how to do things properly.

Because apparently certain cheeses go better with certain biscuits in that bumper box than others.

Cheese and wine expert Matt Day has come up with these pairing to make the most of your cheeseboard.

Cheddar, Red Leicester and other sharp cheeses

(Picture: Jacob’s)

Correct biscuit: The cream cracker

Fancy additions: Red onion jam, pickled onions, pickles

Why? ‘You need a neutral base to balance out the tang of the cheese, and onion adds more bite.’

Stilton and other blue cheeses

(Picture: Jacob’s)

Correct biscuit: The Cornish wafer

Fancy additions: Quince jelly, poached pears, apricots

Why? ‘This crumbly, buttery biscuit is the perfect counterpoint to a rich blue.’